In a very large bowl that has a tight-fitting lid (think Tupperware): Stir together 2 cups almost-boiling water and 2 Tablespoons baking soda. Let cool slightly and stir in 1 cup shortening (or butter) and 2 cups granulated sugar; blend well. Add 4 eggs and 1 quart buttermilk; stir. Add 5 cups all-purpose flour, 1 teaspoon salt and 6 cups of any raisin bran cold breakfast cereal. You can make a few muffins right away, and refrigerate the rest of the batter. Make fresh muffins as needed; the batter keeps in the refrigerator for 4 weeks.